Why you should add farro to your shopping list. Plus, a recipe

Farro -- coined by the New York Times as the "little grain that could" (and for good reason). This grain is high in protein and fiber, is lower in gluten than wheat and is a great source of vitamin B. Whats more is that it is super versatile. You can use it as a substitute for brown rice, make risotto out of it, throw it into soups and stews to make them more hearty and even use it in salad. I can even imagine eating it as a breakfast cereal. Apparently this "superfood" -- such a cheesy term -- originated in my native Egypt a few thousand years ago. For some reason, I never got across to trying it until I moved across the ocean to Cambridge, MA. I used it in a butternut squash curry stew and it tasted fantastic. The recipe is below.

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